Spinach Potato Quinoa Croquettes with a Spinach Sorrel Pesto

Ingredients

• Spinach Croquettes
• 1 large russet potato
• 2 cups chicken broth
• 1/2 cup quinoa, well rinsed (I use a mixture of red and white quinoa)
• 1 1/2 cups yellow onion, finely diced (about 1/2 of a large onion)
• 5 cloves of garlic, 2 that are smashed and 3 that are minced
• 1 large bunch of spinach or 2 small bunches (leaves only)
• 1 tablespoon lemon juice
• lemon zest from 1 lemon
• 1/2 cup parmesan cheese, grated
• 4 teaspoons Dijon mustard
• 1/2 teaspoon yellow mustard seeds
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 large egg
• 1 cup panko bread crumbs (or toasted bread crumbs)
• Spinach - Sorrel Pesto
• 2 little bunches of sorrel leaves, coarsely chopped (about 15 leaves per bunch)
• 20 small baby spinach leaves, coarsely chopped
• 1 clove of garlic, coarsely chopped
• 1 tablespoon toasted pine nuts
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon salt, to taste
• 1 teaspoon lemon juice
• 1 cup olive oil

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